Pickled Beet and Feta Pita Sandwich


Ingredients:

Pickled Beets

  • 2 garnet beets, peeled and sliced into ¼ inch thick rounds
  • 2 tsp neutral-tasting oil (safflower)
  • 2 tbsp evaporated cane sugar
  • ¼ cup apple cider vinegar
  • ¼ tsp dried ground mustard
  • ½ tsp smoked sea salt plus ¼ tsp sea salt
  • ¼ tsp finely ground black pepper
  • 2 cloves garlic, minced
  • 4 sprigs fresh dill
  • ¾ cup water

Remaining Ingredients

Instructions:

For Pickled Beets: Steam beets in vegetable steamer until tender, about 6 minutes. Remove from heat and set aside to cool. In a shallow dish, add oil, sugar, vinegar, mustard, smoked salt, sea salt, pepper, garlic, dill, and water. Whisk. Add beets and gently toss to coat. Spread out beets evenly and submerge in marinade. Let rest in refrigerator 2 hours to overnight.

Toast pita in toaster oven until golden. Slice in half and generously spread Vegenaise inside each half. Add pickled beet, lettuce, cabbage, carrot, and olives. Top with Follow Your Heart Crumbled Feta. Serve immediately.

 

 

Print

Stay Connected

Follow Your Heart believes that a better world begins with better food choices. We make Vegenaise, the best vegan cheeses, and other delicious and innovative plant-based alternatives.

Follow Your Heart®, Earth Island® Vegenaise®, Vegan Gourmet®, Rocket Cakes® and VeganEgg® are registered trademarks of Follow Your Heart®/Earth Island®